Rainbow Slaw with Miso Dressing

Eating a “rainbow” of fruits and vegetables helps to ensure that you are getting the spectrum of nutrients and antioxidants that support vibrant health. Prep tips: If you’re not vegetarian, you might like to add shredded cooked chicken or pork; it’s also excellent with cooked lentils or toasted cashews. Keep a jar of the dressing on hand in the refrigerator for impromptu salads of just about anything.

Recipe Yield:
6 servings

Recipe Calories:
52

Recipe Ingredient Details:

1cupshredded red cabbage

1cupshredded napa cabbage

1cupshredded carrot

1cupshredded beet(any color or a variety)

1scallion, sliced

2tablespoonschopped fresh cilantro

MISO DRESSING(makes about 5 ounces)

2tablespoonsbrown rice miso

1/4cupapple juice(or 1-2 tablespoons mirin)

1tablespoontoasted sesame oil

1tablespoonextra-virgin olive oil

2tablespoonsraw unfiltered apple cider vinegar

Recipe Instructions:
Toss all salad ingredients together in a large bowl.
In a jar, combine miso and apple juice or mirin; mash and whisk with fork until miso is dissolved (tiny chunks will remain). Add oils and vinegar; whisk or shake until emulsified.
Add about half of the dressing to salad; toss until evenly mixed. Serve.